In message >, Alan_B
> writes
>Dave Smith > wrote in
:
>
>> Dimitri wrote:
>>
>>> "i.r.e" > wrote in message
>>> ...
>>> >i have a whole, cut up, chicken that i was planning to roast. will
>>> >i be successful even thought the chicken isn't whole anymore?
>>>
>>> No you'll have baked chicken parts.
>>
>> Out of curiosity, what is the difference between roasting and baking.
>> Both involve cooking with dry heat. Roasting seems to be used more
>> often when cooking a large chunk of meat, beef, pork, chickens or
>> turkeys, while baking tends to be used for pies, cakes , cookies etc.
>> Yet, we bake ham. And then there are "baked beans", which are more
>> like a braised legume.
>>
>>
>
>Well according to the manual that came with my stove...baking uses the
>bottom element only...And roasting uses both top and bottom elements.
>
>
>
I have a convection oven that has the elements in the back, except for
the element for grilling. According to this definition of yours, in my
oven, I neither bake nor roast.


--
Céline

'The Director of Operational Requirements wrote "... it is clear that no
modification will make this bomb entirely satisfactory." Unfortunately,
by then some 660,000 bombs had been manufactured.'
- Bombs gone: the development and use of British air-dropped weapons
from 1912 to the present day by Wing Commander John A MacBean and Major
Arthur S Hogben